Instructions: Dissolve cornstarch or rice flour in about 1/4 cup water with achuete coloring. Mix thoroughly starch-mixture, salt, shrimp liquor onion and well beaten eggs until a smooth batter is obtained. Add sprouted mongo.

Heat oil in a deep frying pan and pour about 1/4 cup of the batter at a time. Gather all parties together and lay pieces of boiled shrimps on the surface. Fry until golden brown. Drain and serve with vinegar-garlic sauce.

The sauce that came with those Vietnamese Prawn Cakes is called nuoc cham - a delighful sauce made from fish sauce, lemon, vinegar, brown sugar, and chilies.

Cooking/Preparations Time: 1/2 to 1 hour

Note:
These recipes call for atsuete (atch-wet-eh), is annatto, some round reddish seeds the size of rice kernels. They add authenticity to the dish, but I think you can safely omit them.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.